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| Eating has motivated my 5 year old to read and write! |
This is a recipe that I’ve done many times and it’s so easy to
make in the instant pot. I’ve also modified this to add a half cup of green
beans, 1.5 cups water and ½ brown sugar bar. After it finishes cooking in the
instant pot, it will be a little watery so I cook it a little longer in Saute
mode to thicken it.
Instant
Red Bean Soup (~from Amy and Jacky)
Ingredients
o
1 cup adzuki red beans
o
1 piece chenpi (dried mandarin peel) (omitted)
o
6 cups of cold water
o
2 pieces brown sugar piece
o
2 pinches kosher salt
Directions
Prepare Ingredients: Rehydrate chenpi in cold water
for 15 - 20 minutes. Use a spoon to scrub off chenpi’s white bitter part. Pick
& rinse 1 cup (200g) adzuki beans in cold tap water. Drain well.
Pressure Cook Red Bean Soup: Add 1 cup (200g)
cleaned adzuki beans, 1 piece (2g) chenpi, 2 pinches of kosher salt, and 2
pieces (130g) brown sugar in pieces in Instant Pot. Then, add in 6 cups cold
water (1500ml). Pressure Cook at High Pressure for 30 minutes + 20 minutes
Natural Release.
Emulsify Red Bean Soup: Bring the red bean soup to a
boil using the "Saute High" function. Let it boil for 15 - 20 minutes
until desired thickness. Stir occasionally. You can stir and boil as long as
required until it reaches your desired thickness (Check out the thickness
comparison photo from our experiment). Taste and add in more sugar if desired.
For reference: we added roughly 2 more tbsp (30g) sugar.
*Pro Tip: The red bean soup can thicken even further
after chilling in the fridge overnight.
Serve: You can serve red bean soup hot, warm, or cold. A
deliciously satisfying dessert for all types of weather! You can also drizzle
some coconut milk for another layer of flavor. Enjoy~
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